Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will b
I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the
Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) tempera
I'm trying to figure out if I can substitute the catholyte from a salt water electrolysis system for a lye solution in pretzel making. In order to figure this o
I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would somet
According to Wikipedia, curcumin was originally isolated from tumeric. However, I haven't been able to find why it was named curcumin or whether or not it cum
I have peppermint/mint growing in my garden backyard. I want to make Ice Cream for children and they are asking for some flavour paan ice cream in Hindi (mint i
Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?
I have peppermint/mint growing in my garden backyard. I want to make mint candies for children and in one of the YouTube videos they have ment
When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with f
I'd like to try doing a recipe with inverted sugar (hand pulled cotton candy), but am entirely new to candy making. I have the instructions to create inverted s
Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I
My daughter suffers from lactose intolerance and/or milk protein allergy (this has yet to be confirmed by a paediatrician due to the way the N
What protease in particular does avocado contain? I've been searching everywhere for it on the internet and still couldn't find any answers.
I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or
Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. The
I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour,
Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to tak
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that